Assistant Objective
Resume:
A LBERT LAJOIE
Temple, OK
*******@*****.***
Objective:
To secure a challenging position within the culinary industry where I can utilize my
skills, offer responsibility, personal growth, and professional achievement.
Education:
Orlando Culinary Academy Orlando, FL
7/06-9/07
Le Cordon Bleu
• Associates Degree
• Serve Safe Certified
Edison Community College Fort Myers, FL
8/05-05/06
General Studies
U.S. Army Field Artillery School Ft. Sill, OK
02/02-06/02
Cannon Crewmember Course
• Diploma obtained
Work Experience:
Barkley Place Fort Myers, FL
04/2012- Present
• Cooking in CCRC for 200 plus providing 3 meals a day
• Opening and Closing Kitchen Responsibilities
Copperleaf At The Brooks Golf And Country Club Estero, Fl
12/11-Present
Line and Prep Cook
• Prep for Banquets, Buffets, Weddings, and other member functions
• Preformed different action station, such as pasta stations and carving stations.
• Cooked on the line sauté, grill, expo, and salads
Pagellis Italiano Wesley Chapel, Fl
06/2011-11/11
Assistant Kitchen Manger
• Scheduling
• Ordering food products
• Writing weekly specials
• Maintaining cleanliness and sanitation
• Knowledge of all recipes
• Knowledge of every position in the kitchen grill, sauté, expo, pantry,
pizzas, desserts, prep, and dishwasher
US ARMY Reserves
08/08-09/09
• Quick reaction force
• Route clearance
• Cannon Crewmember
Pagelli’s Cucina Estero, Fl
12/07- 06/2011
• Prep and line cook
The Fountains At Lake Pointe Woods (Internship)
Sarasota, FL
07/2007-10/2007
• Prep cook and line cook
CIAO ITALIA RISTORANTE ITALIANO
03/2007- 07/2007
Orlando, FL
• Line cook
Florida National Guard Orlando, FL
02/15/05-02/15/2006
HHC 2/124 Infantry
• Unit Supply Specialist
United States Army Fort Hood, TX
2/13/02-2/13/05
Cannon Crewmember
• Ammo Team Chief
Contact this candidate